500g new potatoes , halved

200g pack asparagus tips

250g bag mixed salad leaves (including young beetroot leaves and watercress)

bunch each parsley and mint, leaves picked and roughly chopped

140g radishes , thinly sliced

8 x hot-smoked wild  salmon steaks, skin removed

4 spring onions , sliced diagonally

FOR THE DRESSING

3 tbsp lemon juice

125ml olive oil

1 tsp whole grain mustard

2 red chillies

 

Preparation

Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking.

Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.

In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes.

Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter.

Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions.

Finish by pouring remaining dressing over the top.

 

What Are The Areas Of Your ife You WantTransformed Today?

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Transformed Today?

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